Beyond Beef Vegan Meatballs Recipe

Beyond Beef: A plant-based meat substitute that mimics the texture and flavor of ground beef.

Breadcrumbs: Used to bind the meatballs and give them structure.

Onion: Adds moisture and a subtle sweetness to the meatballs.

Garlic: Provides a rich, aromatic flavor.

Olive oil: Helps to keep the meatballs moist and adds a hint of richness.

Salt: Enhances the overall flavor of the meatballs.

Black pepper: Adds a touch of heat and depth of flavor.

Parsley: Fresh herb that adds a bright, fresh flavor to the meatballs.

When forming the meatballs, make sure to wet your hands slightly with water or a bit of olive oil. This will prevent the mixture from sticking to your hands and help you achieve smooth, evenly shaped meatballs. Additionally, avoid over-mixing the ingredients to maintain a tender texture.

• beyond beef - Substitute with lentils: Lentils provide a similar texture and are high in protein, making them a great plant-based alternative.

• breadcrumbs - Substitute with oats: Oats can be ground into a coarse flour and used to bind the meatballs, adding a slightly different texture but still effective.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity to add a subtle sweetness.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, using about ¼ teaspoon per clove.

• olive oil - Substitute with coconut oil: Coconut oil can be used for cooking and adds a slight coconut flavor, which can be complementary in some dishes.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can be used in the same quantity.

• fresh parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can be used in place of parsley.

• Allow the meatballs to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled meatballs into an airtight container. If stacking them, place a sheet of parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 4 days. This keeps the meatballs fresh and ready for quick reheating.
• For longer storage, arrange the meatballs on a baking sheet lined with parchment paper, ensuring they do not touch each other.
• Place the baking sheet in the freezer for about 1-2 hours, or until the meatballs are frozen solid. This prevents them from clumping together.
• Once frozen, transfer the meatballs to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Store the meatballs in the freezer for up to 3 months. This ensures they maintain their flavor and texture.
• When ready to use, reheat the meatballs directly from the freezer. Preheat your oven to 350°F (175°C) and bake for 15-20 minutes, or until heated through.
• Alternatively, you can thaw the meatballs in the refrigerator overnight before reheating. This method is gentler and helps retain moisture.
• For a quick stovetop option, simmer the frozen meatballs in your favorite sauce over medium heat until warmed through, about 15-20 minutes. This infuses them with additional flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the vegan meatballs on a baking sheet lined with parchment paper.
  3. Cover the meatballs with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil.
  2. Add the meatballs to the skillet.
  3. Cook, turning occasionally, for about 5-7 minutes until they are heated through.

• Microwave Method:

  1. Place the meatballs on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the meatballs in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Sauce Reheat Method:

  1. Place the meatballs in a saucepan with your favorite sauce (like marinara or BBQ sauce).
  2. Heat over medium-low heat, stirring occasionally, until the meatballs are heated through and the sauce is simmering.

• Oven: Used to bake the meatballs at a consistent temperature of 375°F (190°C).

• Mixing bowl: Essential for combining all the ingredients together.

• Baking sheet: Provides a flat surface for placing the meatballs to bake in the oven.

• Knife: Needed for finely chopping the onion and mincing the garlic.

• Cutting board: A safe surface to chop the onion and garlic.

• Measuring cups: Used to measure out the breadcrumbs and olive oil accurately.

• Measuring spoons: Necessary for measuring the salt and black pepper.

• Wooden spoon: Useful for mixing the ingredients together in the mixing bowl.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Spatula: Handy for transferring the meatballs from the mixing bowl to the baking sheet.

Pre-chop ingredients: Finely chop the onion and garlic in advance and store them in the fridge.

Use a food processor: Quickly mix the beyond beef, breadcrumbs, and other ingredients using a food processor.

Preheat the oven early: Start preheating your oven while you prepare the meatballs mixture.

Batch forming: Form all the meatballs at once and place them on the baking sheet to save time.

Line the baking sheet: Use parchment paper to line the baking sheet for easy cleanup.